Pudding snail cake

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 24
  • 150 g Raisins
  • 200 g Marzipan raw mass
  • 200 ml + 600 ml + 150 ml milk
  • 2 packs Pudding powder "Vanilla"
  • 3 TABLESPOONS + 150 g sugar
  • 7-10 Tbsp Grease
  • 500 g Low-fat curd
  • 2 Eggs (Gr. M)
  • 150 ml Oil
  • 7-10 Tbsp Salt
  • 850 g + some flour
  • 11/2 parcel Baking Powder
  • 200 g Apricot Jam
  • 7-10 Tbsp Sugar crystals

Directions

  1. 1

    Wash and drain the raisins. Coarsely grate the marzipan. Mix 200 ml milk, pudding powder and 3 tablespoons sugar. Boil 600 ml milk. Dissolve marzipan in it while stirring. Stir in pudding powder and simmer for about 1 minute, stirring continuously. Let it cool down, stirring more often

  2. 2

    Grease the fat pan (approx. 32 x 39 cm; at least 3 cm deep). Mix quark, eggs, 150 ml milk, oil, 150 g sugar and 1 pinch of salt. Mix 850 g flour and baking powder, stir half into the quark mixture, knead the rest into it. Halve the dough. Roll out both halves rectangularly (each approx. 35 x 40 cm) on some flour

  3. 3

    Stir the pudding until smooth and set aside about 1/4 of it. Spread the rest of the pudding on the dough plates, leaving about 1 cm of edge all around. Sprinkle with raisins. Roll up the pastry sheets from the short side and cut them into 6 snails

  4. 4

    4. place the snails close to each other on the fat pan, possibly carefully pressing them a little flatter and wider to fill the fat pan. Spread the rest of the pudding in the spaces between the snails. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes

  5. 5

    Heat the jam, pass through a sieve. Spread the hot cake with it, sprinkle with sugar crystals. Cool down

Nutrition Facts

KCAL
340 kcal
CARBS
48 g
FATS
11 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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